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Photo of Moroccan lamb cottage pie by WW

Moroccan lamb cottage pie

6 - 7
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground cumin

2 tsp

Ground paprika

2 tsp

Ground all spice

½ tsp

Lean lamb mince

500 g

Tomato paste

2 tbs


1 large, chopped

Chicken stock

1 cup(s), (250ml)

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Peeled celeriac

900 g, bulb, cut into 2cm pieces


  1. Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 4–5 minutes or until softened. Add garlic, ginger, cumin, paprika and allspice and cook, stirring, for 1 minute or until fragrant.
  2. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add tomato paste and cook, stirring, for 1 minute. Add zucchini, stock and lentils and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is tender. Transfer to a 1.5 litre (6-cup) capacity ovenproof dish.
  3. Meanwhile, boil, steam or microwave celeriac bulb until tender. Drain. Mash in a large bowl. Spoon mash over lamb mixture and lightly spray with oil.
  4. Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve.


TIP: You can use cauliflower instead of celeriac.